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Note: Chocolate pieces pressed into the tops of cakes taken right from the oven create the perfect molten chocolate interior. Lentils sprinkled throughout to give a surprise texture and nutty flavor. Be sure to use bittersweet chocolate containing 60 percent cacao to achieve the best flavor.

Ingredients:

3 Tablespoons green or brown lentils, rinsed and sorted

3 Tablespoons unsalted butter, softened

3 Tablespoons sugar

4 ounce bittersweet chocolate bar

10 ounces bittersweet chocolate chips

5 eggs

½ cup sugar

⅓ cup unsalted butter, melted

2 Tablespoons finely chopped skinned hazelnuts

2 teaspoons flour

1 teaspoon orange zest

Pinch salt

Instructions:
Bring 1 cup water to a boil in small saucepan. Add lentils, cover and simmer over low heat until lentils are soft but still hold their shape, about 15 minutes.

Drain lentils, transfer to a bowl and cool.

Lightly coat eight 4-ounce ramekins with softened butter and sprinkle with sugar, shaking out excess. Place on a baking sheet.

Break chocolate bar into 16 equal pieces.

Preheat oven to 375º F.

Melt chocolate chips in a saucepan over low heat or in a double boiler; set aside.